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Peanut Butter and Marshmallow Sheet Cake
This is a great sheet cake with peanut butter instead of chocolate. Wonderfully moist with a delicious peanut butter icing!
Ingredients
Serves: 20
- 2 cups (250g) plain flour
- 2 cups (440g) white sugar
- 1/2 teaspoon bicarb soda
- 1/4 teaspoon salt
- 1 cup (250ml) water
- 190g butter or margarine, softened
- 1/2 cup (125g) peanut butter
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 cup (125ml) buttermilk
- 1 teaspoon vanilla essence
- 2/3 cup (150g) white sugar
- 1/3 cup (85ml) evaporated milk
- 1 tablespoon butter or margarine
- 1/3 cup (85g) chunky peanut butter
- 1/3 cup miniature marshmallows
- 1/2 teaspoon vanilla essence
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Preheat the oven to 180 degrees C. Grease a 20x30cm Swiss roll pan.
- In a large bowl, stir together the flour, 2 cups sugar, bicarb soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
- Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the centre comes out clean.
- While the cake bakes, place 2/3 cup sugar, evaporated milk and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
- Spoon the icing over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
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Reviews and Ratings
Global Ratings:
(181)
Reviews in English (153)
This is delicious. Just as moist and rich as the original chocolate version. I did make one modification, I used two sticks of butter rather than part butter part oil. If you have never made a Texas Sheet cake, do not be scared by the consistency of the batter, it WILL bake up correctly. Be sure and use the 10x15 pan, it's supposed to be flat. I didn't have the ingredients for the icing in this recipe so I used this one. Bring 1 stick butter, 1/2 cup peanut butter, and 6 tb milk to a boil in a large saucepan. Add 1 tsp vanilla. Mix in 1 box (3 3/4 cups) powdered sugar. Mix well, beating with handheld electric mixer for smoothest consistency. Frost cake while frosting is hot and cake is warm. Finally, I drizzled lines of warmed hot fudge topping over the icing. Once the hot fudge cools it firms up so don't substitute with chocolate syrup. For me, the chocolate adds a lot somehow. - 05 Jul 2004 (Review from Allrecipes USA and Canada)
Really good! I made this for work and it was well received. I made it as written except that I doubled the icing. Because so many reviewers commented that the peanut butter flavor was somewhat subtle, a couple even saying the cake was bland, I was a bit concerned that it wouldn't be peanut buttery enough for my taste, but it was. I did add just a sprinkle of salt to the icing to draw out the flavor a bit, as I used unsalted butter. I will definitely make this again as a simple way to satisfy a PB cake craving! - 01 Sep 2008 (Review from Allrecipes USA and Canada)
This cake is wonderful!!! Rich and moist and flavorful! I used two sticks of margarine instead of butter and oil and baked it in a 9x12 pan - came out LOVELY! Great with fudge frosting! - 28 Sep 2007 (Review from Allrecipes USA and Canada)